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Barbecued Red Mullet With Warm Fennel Salad And Tangerines

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Calcium, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 red mullet - -- (abt 1 lb), scaled,

  3. -- gutted

  4. (you can substitute smelts or large

  5. sardines)

  6. 4 tablespoons virgin olive oil -- divided

  7. 1 fennel bulb

  8. 4 tangerines

  9. 1/3 cup extra-virgin olive oil

  10. 1/2 cup tiny green olives -- anbequinas or nyons

  11. salt -- to taste

  12. freshly-ground black pepper -- to taste

Instructions Jump to Ingredients ↑

  1. Preheat grill or broiler.

  2. Remove gills from fish and brush with oil. Season with salt and pepper and place on grill. Fish should cook about 4 to 5 minutes per side, so you can do the following steps while they cook.

  3. Place 12-inch skillet over medium-high heat. Remove fennel fronds and set aside. Cut stalks off fennel and cut fennel in half and then into 1/4-inch batonette pieces. Add 3 tablespoons oil to hot pan and toss in fennel. Cook fennel until lightly browned and wilted (about 4 minutes) and set aside.

  4. Remove zest from tangerines and then slice off peel. Place zest and segments into mixing bowl and toss in warm cooked fennel, 1/3 cup extra-virgin olive oil, olives and fennel fronds. Season with salt and pepper and divide among 4 plates. Place one cooked fish on each plate and serve immediately.

  5. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5634)

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